USDA UPDATE - School Nutrition › uploadedFiles...USDA UPDATE Cindy Long U.S. Department of...

School Nutrition Association www.schoolnutrition.org

USDA UPDATE

Cindy Long

U.S. Department of Agriculture

Food and Nutrition Service

January 2013


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USDA UPDATE

• Breakfast Meal Patterns Update

• Food Buying Guide

• CN Labels


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• Half of weekly grains must be whole grain-rich

• Offer weekly grain ranges

• Calorie ranges

• Zero grams of trans fat per portion

• A single Food-Based Menu Planning approach

• Establish age/grade groups: K-5, 6-8 and 9-12

SBP Changes Effective SY 2013-2014


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• Fruit quantity to increase to 5 cups/week (minimum

1 cup/day)

• All grains must be whole grain-rich

• Target 1 for average weekly sodium limit

• Under OVS, meals selected by students must

contain a fruit (or vegetable if using substitution)

SBP Changes Effective SY 2014-2015


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• SY 2017-2018

– Target 2 sodium restriction

• SY 2022-2023

– Final Target sodium restriction

Additional Future SBP Changes


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Fruit Component

• Must offer at least 1 cup of fruit daily (SY 2014-15)

• No maximum limit on fruit quantities

• Fresh, frozen, canned, and dried fruit allowed

• Fruit or fruit juice allowed

• Limit on fruit juice applies weekly

– ½ cup of juice may be offered daily in SBP along with

whole fruit

• Meal selected by students under OVS must include

at least ½ cup fruits


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Multiple fruits and Juice Limit

• “Offering” is the amount of fruit a child able to select,

regardless of the number of options/variety offered

– No more than ½ of the total fruits offered over the week may be in the

form of juice

• Example: ½ c peaches, ½ c applesauce, ½ c oranges, and ½

c grape juice offered daily

– Students can select 1 cup of fruit (2 out of 4 choices)

– Daily fruit offering = 1 cup (weekly fruit offering = 5 cups)

– Daily juice offering = ½ cup (weekly juice offering = 2.5 cups)

– Weekly juice offering is 50% (½ of the total fruit offering), which is within

the weekly juice limit


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Vegetables Substituting for Fruits

• Discretion to offer vegetables as substitute for fruit

• No limit on substitution but first 2 cups must be from

subgroups other than starchy

• No separate requirement for vegetable variety

• SFA plans how and when to offer vegetables in

place of fruits

– Starchy vegetables may be offered any day, provided non-

starchy vegetables (2 cups) are included in the weekly

menu


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Vegetables as Extras

• Menu planner has discretion to offer as “extras”

– Do not count toward fruits component in SBP

• Extras must fit within the limits for calories,

saturated fat and sodium; and the weekly juice

limit


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Grains Component

• Daily minimums and weekly grain ranges (similar to

NSLP)

• In SY 2013-14, only half of the grains offered must

be whole grain-rich (WGR)

• All grains must be WGR by SY 2014-15


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Optional Meats/Meat Alternates

• New SBP meal pattern does not require a

meat/meat alternate

• SFAs that wish to offer a meat/meat alternate at

breakfast have two options

– Substitute a meat/meat alternates for grains

– Officer a meat/meat alternate as an extra item


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Meats/Meat Alternates

Substituting for Grains

• When offering a meat/meat alternate as a substitute

for grains in SBP – Must also offer 1 ounce equivalent of grains daily

– Count the meat/meat alternate toward the weekly grains range

and the weekly dietary specifications


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Meats/Meat Alternates as

Extras

• When offering a meat/meat alternate as an extra

item – Must also offer at least 1 ounce equivalent of grains daily as part

of the breakfast

– The meat does not count toward the grains range

– Meat must fit within the weekly dietary specifications


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Calories

• Minimum and maximum calorie (kcal) levels

applies to average breakfast served over the

course of the week

• Calorie ranges apply on a weekly basis

– Individual meals may be below or above the weekly range

– Provides flexibility for students with varying calorie needs

GRADES BREAKFAST

(kcal)

K-5 350-500

6-8 400-550

9-12 450-600


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Updates to the Food Buying Guide

for Child Nutrition Programs

• Separation of Vegetables/

Fruits

– Beans and Peas

– Dark Green

– Red/Orange

– Starchy

– Other

www.fns.usda.gov/tn/Resources/foodbuyingguide.html


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• Meat/Meat Alternates (New Items) – Beans, Soy, fresh (Edamame) Shelled;

– Beans, Soy, fresh (Edamame) Whole In shell;

– Tofu, Commercially-prepared; and

– Yogurt, Soy, Plain or Flavored, Sweetened or

Unsweetened, Commercially prepared.



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• Meat/Meat Alternates (updated)

– Chicken, Whole fresh or frozen cut –up 8 pieces

(about 3¾ lb without neck and giblets)



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• Milk – Skim or Nonfat milk (unflavored/flavored)

– Low-fat milk (unflavored)

– Low-fat lactose-free milk (unflavored)

– Low-fat reduced lactose milk (unflavored)

– Fat-free lactose-free (unflavored/flavored)

– Fat-free reduced lactose milk (unflavored/flavored)



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What’s Next for

Food Buying Guide

• Yield Data Study

– Whole-Grain Rich items

• Appendix A Recipe Analysis (FBG)

– Crediting for vegetable subgroups

– New grain oz eq requirements



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• As manufacturers develop new products, CN Label statements will

include crediting information for vegetable subgroups and ounce

equivalent grains.

• The term “oz eq grains” on the CN Label indicates the product

meets the whole grain-rich criteria and new ounce equivalent

standards (16 grams of grain per oz eq)

• The terms “bread” or “bread alternate” on the CN Label indicates

the product meets previous requirements for grains/breads

Child Nutrition Labels


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Sample CN Label

Chicken Stir-Fry Bowl Ingredient Statement:

Chicken, brown rice, broccoli, red peppers, carrots, onions, water, olive oil, soy

sauce, spices.

Net Wt.: 18 pounds

Chicken Wok Company

1234 Kluck Street Poultry, PA 12345

099135 Each 4.5 oz. Chicken Stir-Fry Bowl provides 1.5 oz. equivalent meat, 1.0 oz eq

Grains, ¼ cup dark green vegetable, ¼ cup red/orange vegetable, and ⅛ cup other

vegetable for Child Nutrition Meal Pattern Requirements. (Use of this logo and

statement authorized by the Food and Nutrition Service, USDA XX/XX).

CN CN

CN

CN

USDA Foods: Update

Peggy Cantfil Chief Special Nutrition Operations Food Distribution Division School Nutrition Association

CNIC San Antonio Texas January 2013

• Introductions

• Year in Review

• Looking Forward

• Legist, Reg & Policy Updates

USDA Foods Topics

USDA Foods: Year in Review

Child Nutrition Programs

62%

TEFAP 27%

CSFP 8%

FDPIR 3% Disasters<1%

Program USDA Foods $ CNP $1,256,545,003 TEFAP $543,901,223 CSFP $157,547,443 FDPIR $56,209,016 Disasters $920,057 TOTAL $2,015,122,742

Estimated FY12 Total Purchases

Operations Update:

• SY 13 Entitlement close out

Catalog April-June Delivery

• Processor Inventory Balances

• Ag & Delivery Updates

• SY 14


Hot Topics

• Frozen Fruit Waiver extension

• Corn cob

• Beef Patty

• Bone-in Chicken

• Peanut Butter


USDA Foods: Year in Review USDA Foods State Emergency Notification System (SENS) • No cost to States

• SENS can only be used to contact SFAs • Each State can manage their own account • Easy to get started • Contact: (703) 305-1093 or

[email protected]

mailto:[email protected]

New Products • Frozen Broccoli Florets • Bulk Apple Pilot • Reduced Sodium Ham • Bulk Pinto Bean Specification • Shelf Stable Applesauce Cups • White Whole Wheat Flour Project

USDA Foods: Looking Forward

http://www.fns.usda.gov/USDAFoods

Increasing Fruits & Vegetables:


• USDA direct purchases

• DoD Fresh Fruits & Vegetables

• AMS Fresh Pilot Status

• .5 million – MI & FL

• US Grown: oranges, blueberries, grapes,

apples, carrots, lettuce

WBSCM: Web Based Supply Chain Management


• Program Updates

• Fresh Fruits and Vegetables Order

Receipt System (FFAVORS) Migration

• Order management flexibility

• Future Business Process Reinvention

• Examine schools’ access to accurate nutrition information for commercial products and USDA Foods

• Provide recommendations in a report to Congress

• Explore ways to help schools access nutrition information and create high quality bid specifications

Healthy Hunger Free Kids Act: Section 242 Update


The USDA Foods

Communications Initiative

• USDA is taking action to

educate the public about USDA

Foods and the NSLP and

replace fiction with fact.

• Enhanced Foods Available List

• Updated USDA Foods Fact Sheets

• Updated Chart:

How USDA Foods fit in Meal Pattern

• Healthy Kids Recipe Book

with USDA Foods Links

• Smartphone Code

• SNA Culinary Demo Recipes

USDA Foods Resources

• USDA Foods Overview

• USDA Foods Banner Kit

• USDA Foods Video

• USDA Foods Power Points

• USDA Foods Talking Points

USDA Foods Resources

• USDA Foods Mobile Website

• http://www.fns.usda.gov/fdd/mobile/

• USDA Foods Infographic

• State of Origin Report

USDA Foods Resources:

Looking Forward

http://www.fns.usda.gov/fdd/mobile/

• Farm Bill Prospects

• Stakeholder Meeting

USDA procurement

Ordering & Entitlement

State Administration & Distribution


USDA Foods Policy Update

• Stakeholder Concerns



Ordering Timeline Order due dates that complement procurements (closer to SY) Flexible ordering thru out the SY to receive per meal rate USDA use of forecasting and long term contracting

Transparency in Product Origin USDA vendor and state products USDA foods come

Increased regional local purchase Inconsistent state models Share best practices among States- Distribution & Admin fees data Access to Net-off-Invoice System for process value pass thru Communication & training communication strategies with states and industry down to school districts

• Management Evaluations

• Policy Memo FD-125

• State Distribution and Delivery Data Review

• Proposed Rule on Distribution and Control of

USDA Foods – State Performance Standards



• NFSMI New Director Training

• ACDA ANC Sessions

• SNA LAC

• SNA ANC

• Coming in 2013: USDA Foods Webinars

USDA Foods

Training Opportunities

Questions/feedback:

[email protected]

USDA Foods

USDA Foods Mobile Code

Thank you and remember…

We reap what we sow…

Sow domestically and bountifully!

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